Gluten Free Pumpkin Bread Recipe

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Gluten Free Pumpkin Bread Photo

This gluten free pumpkin bread uses an incredibly generous amount of spices. There are, believe it or not, ten teaspoons of fall spices for only 1 cup of flour! I was a bit reluctant to add so much spice, but it absolutely works in this recipe. The spices don’t overwhelm the pumpkin to the point that you can no longer taste the pumpkin, but the spice is pretty intense.

I’ve mentioned this before, but I don’t have any gluten sensitivities. So for me to like something that’s gluten free or even grain free, it has to be amazingly good. And believe me – this bread fits the bill!

I’ve made naturally gluten free pumpkin goodies before, like this no bake white chocolate pumpkin fudge, but this was my first experience with gluten free pumpkin baked goods. I was incredibly impressed and this loaf went way beyond my expectations (which, to be honest, were pretty high!)

Gluten Free Pumpkin Bread Picture

One thing I love about this recipe is that it doesn’t yield too much for one or two people. If you prefer to double the recipe, use a 9″x5″ pan and adjust the cooking time accordingly. This pumpkin bread recipe would also work well in cake form!

One problem I had with this gluten free pumpkin bread is that it’s so moist that it was no longer good after only 2 days at room temperature. There’s an easy solution for that, though – just store it in the refrigerator right from the beginning!

While you’re snacking away at this pumpkin bread, why not make a pumpkin smoothie to go along with it? Or if you’re looking for more fall flavors, don’t miss my Apple Cinnamon Gluten Free Granola Recipe too.

Gluten Free Pumpkin Bread Photo

Gluten Free Pumpkin Bread Recipe

Erin D.
Gluten Free Pumpkin Bread is a lovely fall treat for anyone. It’d be a wonderful gift for neighbors too.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Gluten Free
Servings 8 1 slice
Calories 174.25 kcal

Ingredients
  

  • 1 Almond Flour
  • 0.125 Salt
  • 0.5 Baking Soda
  • 2 Brown Sugar or unrefined sugar
  • 2 Cinnamon
  • 1 Nutmeg (Ground)
  • 1 Ground Cloves
  • 1 Ground Ginger
  • 1 Allspice
  • 0.5 Pumpkin Puree
  • 3 Egg
  • 3 Honey
  • 1 Pure Vanilla Extract
  • 2 Granulated Sugar or unrefined sugar
  • 1 Cinnamon

Instructions
 

  • Preheat the oven to 350°F.
  • Line a 6.5″ x 4″ pan with parchment paper or spray it with cooking spray. You can alternatively use two mini loaf pans.
  • In a medium bowl, mix together the dry ingredients until well combined.
  • In a small bowl, mix together the wet ingredients until well combined.
  • Add the wet mixture to the dry and mix just until combined. In another small bowl, mix together the sugar and cinnamon.
  • Pour the batter into the prepared pan or pans and sprinkle the cinnamon sugar on top.
  • Bake 27 – 35 minutes or until a toothpick inserted in the middle of the loaf or loaves comes out clean.
  • Remove the bread from the pan and let it cool on a wire rack.
  • Once the loaf is completely cool, cover and store in the refrigerator for up to 5 days.

Nutrition

Calories: 174.25kcalCarbohydrates: 11.38gProtein: 6gFat: 9.38gSodium: 117.52mgFiber: 3gSugar: 6.88g
Keyword Baked, Bread, Breakfasts, Fall, Gluten Free, Gluten Free Baking, Quick Bread, Snacks
Tried this recipe?Let us know how it was!

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